Spaghettini with Arugula, Pancetta, Herbs & Eggs - Andrew Zimmern

Ingredients

• 1 pound spaghettini
• 1/2 pound pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice
• 1/3 cup extra-virgin olive oil
• 1 medium shallot, minced (about 3 tablespoons)
• 2 tablespoons chopped parsley
• 2 tablespoons chopped chives
• 1 tablespoon finely chopped thyme
• 1/4 teaspoon crushed red pepper
• 3 ounces baby arugula (about 4 cups)
• 5 ounces Parmigiano-Reggiano cheese, freshly grated (about 2 cups)
• Salt
• Freshly ground black pepper
• 3 tablespoons unsalted butter
• 4 large eggs